Blueberry Oat Muffins



15 min


1 h 5 min



Blueberry Oat Muffins

(Recipes by Donna Borooah and Irene Ngo. Produced by Stephanie Han Kim. Photography by Erik Putz. Food styling by Ryan Barclay. Prop styling by Madeleine Johari.)

This breakfast classic comes together in under an hour and freezes beautifully.


  • 1 1/2 cups all-purpose flour , (180 g)
  • 2/3 cup quick oats , (53 g)
  • 2/3 cup granulated sugar , (128 g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup canola oil
  • 1 tbsp lemon zest
  • 4 tsp lemon juice
  • 1 cup blueberries
  • 1 cup 2% milk


  1. Position rack in centre of oven and preheat to 375F. Line a 12-cup muffin pan with paper liners.
  2. Stir flour with oats, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg with milk, oil, lemon zest and juice in a medium bowl. Stir egg mixture into flour mixture just until combined. Set batter aside for 15 min.
  3. Spoon about 2 tbsp batter into each liner. Stir blueberries into remaining batter. Divide batter among liners. (This will prevent blueberries from sticking to the bottom of paper liners.)
  4. Bake until a skewer inserted into the centre of a muffin comes out clean, 25 to 30 min. Let muffins cool in pans for 10 min, then transfer to a rack and let cool completely. Muffins will keep in an airtight container for up to 3 days.